Dessert

Portokalopita (Greek Orange Cake)

Name: Portokalopita (Greek Orange Cake)
Prep time: 25 min
Cook time: 1 h
Total time: 4 h 25 min
Yield: 8人分
Cuisine: greek
Ingredients: 450 g phyllo dough thawed; 480 g granulated sugar; 480 ml water; 2 個 orange zest and juice; 1 個 cinnamon stick; 4 個 large egg; 100 g granulated sugar; 240 g greek yogurt full-fat; 120 ml vegetable oil; 10 g baking powder; 5 ml vanilla extract

This traditional Greek orange cake is made with dried phyllo dough, soaked in a sweet orange-flavored syrup. The texture is moist and custardy on the inside, with a slightly crisp top, perfect for a satisfying dessert.

Forkinによるオリジナルレシピ

合計時間: 4 時間 25 分
人数: 8
難易度: 普通
1人分: 673 kcal

ベジタリアン

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

450 gphyllo dough, thawed

syrup

480 ggranulated sugar
480 mlwater
2 個orange, zest and juice
1 個cinnamon stick

cake batter

4 個large egg
100 ggranulated sugar
240 ggreek yogurt, full-fat
120 mlvegetable oil
10 gbaking powder
5 mlvanilla extract

調理器具

saucepan · baking sheet · large bowl · oven · whisk · baking dish

作り方

手順

1
Prepare the phyllo dough by unrolling it and separating the sheets. Crumple each sheet individually into a loose ball, then place them on a baking sheet to dry out for at least 30 minutes, or up to a few hours, until crispy.
約30 分
調理のヒント： Drying the phyllo is crucial for the cake's texture, allowing it to absorb the syrup better.
2
While the phyllo dries, prepare the syrup. In a medium saucepan, combine the granulated sugar, water, orange zest, orange juice, and cinnamon stick.
3
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.
約15 分
調理のヒント： The syrup must be cold when poured over the hot cake, so prepare it well in advance.
4
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
約10 分
5
In a large bowl, whisk together the large eggs and granulated sugar until light and fluffy.
約3 分
6
Stir in the greek yogurt, vegetable oil, baking powder, and vanilla extract until well combined.
約2 分
7
Gently fold the dried, crumpled phyllo dough into the wet batter until evenly coated. Be careful not to break up the phyllo too much.
約5 分
8
Pour the mixture into the prepared baking dish and spread it evenly.
約1 分
9
Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
約1 時間
調理のヒント： The baking time can vary, so keep an eye on the cake's color and doneness.
10
Immediately upon removing the hot cake from the oven, slowly and evenly pour the cold syrup over the entire surface of the cake.
約2 分
調理のヒント： The contrast in temperature helps the cake absorb the syrup effectively.
11
Let the portokalopita cool completely and rest for at least 3 hours, or preferably overnight, before serving. This allows the syrup to fully absorb and the flavors to meld.
約3 時間
調理のヒント： Patience is key here for the best texture and flavor.

1人分

栄養情報

57%スコア

カロリー: 672.5kcal
たんぱく質: 10.6g
炭水化物: 111.3g
脂質: 21.7g
食物繊維: 2.3g
糖類: 78.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover portokalopita in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

温め直し

This cake is best served at room temperature or slightly warmed; reheat gently in the microwave if desired.